Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella recipe
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Ingredients
- 1 teaspoon paprika, preferably smoked 1 teaspoon dried thyme leaves ½ teaspoon garlic powder ½ teaspoon freshly ground black pepper 4 teaspoons olive oil, divided 1 ¾ pounds bone-in chicken thighs 3 cloves garlic cloves, peeled, thinly sliced 1 cup reduced sodium chicken broth 2 large heads escarole or curly endive, coarsely torn 1 ¼ cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided ½ cup pine nuts, toasted
Nutrition Info
- 610.7 caloriescarbohydrate: 14.4 gcholesterol: 125.2 mgfat: 39.4 gfiber: 10.6 gprotein: 49.9 gsaturatedFat: 10.2 gservingSize: -sodium: 440.4 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella
Directions
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Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken, place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic, saute 1 minute. Add broth and escarole, simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
Transfer escarole to four shallow bowls, top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.